Ingredients
2cupsflour
2cupssugar
¾cupcocoa powder
2tspbaking soda
1tspbaking powder
1tspsalt
½cupsour cream
½cupvegetable oil
2large eggs
2tsppure vanilla extract
1cupfreshly brewed hot coffee
16ozcream cheese
1large egg
½cupsugar
2tspvanilla extract
2ozcherry pie filling,(1 can)
Preparation
Preheat the oven to 350 degrees F and grease a bundt pan with butter and flour or baking spray.
Add the flour sugar, cocoa, baking soda, baking powder, and salt into a stand mixer. Mix on low speed until combined.
In a second bowl, combine the sour cream, oil, eggs, and vanilla with a whisk.
Add the wet ingredients to the stand mixer on low. Add the coffee to the mixture until just combined.
Beat the cream cheese, egg, sugar, and vanilla extract together until smooth and creamy.
Using a large hole strainer (like a pasta strainer), separate the cherries from the glaze and save the glaze in a small bowl. Mix the strained cherries into the cake batter.
Add ⅓ of the cake mixture to the bundt pan. Add the cream cheese layer carefully with a spoon over the cake mixture.
Add in the cherry layer over the cream cheese mixture. Then, add the remaining cake batter over the cherry layer.
Bake for 55 to 60 minutes.
Let cool completely then remove from pan carefully. Glaze with the reserved cherry filling glaze.
